Chocolate chip Pumpkin Muffins with Maple Glaze (egg-free)
The perfect autumn treat! You wouldn't believe these are egg free. The muffins are fluffy, and moist filled with fall flavors. The added bonus is the maple glaze drizzle. I could hardly wait to lick the glaze off the spoon.
Equipment
- Muffin or cupcake tins
- 10 Muffin liners
- Large mixing bowl
- Small bowl for the glaze
- Spatula
- Measuring cups and spoons
Ingredients
Muffins
- 1 15oz can pumpkin puree
- ½ cup plain yogurt
- 6 TBSP butter, melted
- 1 cup sugar
- 1½ cup flour
- ½ cup mini chocolate chips
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ½ tsp nutmeg optional
- 1 tsp baking soda
- ¼ tsp salt
Maple Glaze
- ⅓ cup powder sugar
- 1 tbsp heavy whipping cream
- 2 tbsp maple syrup
Instructions
Muffins
- Set the oven to 350℉.
- In a large mixing bowl, combine all the wet ingredients; pumpkin puree, melted butter, and yogurt. Whisk real well until you reach a creamy orange mixture.
- Add in the remaining dry ingredients to the wet mixture. Carefully whisk the batter, but make sure to not over mix. Then lastly add in the chocolate chips. Again, carefully folding in the chocolate chips into the batter.
- Using a table spoon, spoon generously 2 TBSP of batter into each muffin liner. Bake at 350℉ for 30-35 minutes depending on your oven. Mine baked around 33 minutes. Test if muffins are done with a toothpick.
- Let cool before drizzling the maple glaze on top.
Maple Glaze
- In a small bowl, combine powder sugar, maple syrup, and heavy whipping cream. Whisk real well until sugar is incorporated. Enjoy!